I've been getting back into cooking recently. I'm currently making a soup that with cauliflower, potatoes, celery root, turnips, parsnips and mushrooms. Now that I'm typing that out, it doesn't seem so massive, when I was chopping the vegetables, I felt like it was the biggest soup evah!
Anyway, I have two cooking tips for y'alls:
- If you refrigerate onions, you won't cry at all when you cut them.
- You know how a receipe calls for one teaspoon of a fresh herb, and you have to buy an entire bush from the grocery store? And then you stick the rest in the fridge and plan to use it, but you don't, and they go bad? And then you're annoyed because herbs are so expensive and they always go to waste?
Well, you can freeze most herbs! Just put them in a ziploc, label them and stick 'em in the freezer. This week, I used some thyme and rosemary that I've been storing for a YEAR, and they both still smelled really strong!
Okay, your turn!
